- Ready In : 45m
I’ve used this recipe for many years and have forgotten where I originally found it, but it remains my favorite rice pudding.
For best results, use short or medium grain rice.
- 2 cups water
- 1 cup rice
- 4" cinnamon stick
- 4 cups milk
- 1/2 cup raisins
- 3/4 - 1 cup sugar
- 1/8 tsp. salt
- 1 tsp. vanilla
- 1 egg
Boil water and cook rice at a simmer with cinnamon stick for 20 minutes or until most of the water is absorbed.
Remove cinnamon stick. Set rice aside.
In a large pot, heat milk, salt, raisins, and sugar to a boil. Reduce and simmer 15 minutes.
Add rice to the milk mixture. Simmer 5 minutes.
Beat egg. Add egg to the pudding while quickly stirring with a whisk. Continue cooking for 1 minute.
Remove from heat and stir in vanilla.
Serve warm or chilled. Top with cinnamon and nutmeg.